At this time of year especially, that vision of industry, tradition and simplicity has its appeal.

Of course, it’s totally a fantasy: despite my attempts at various other incarnations over the years, I am a city girl through and through, completely and happily entrenched in city life, not bound to tradition, and not terribly industrious either – especially when the task at hand involves the kind of repetition that home canning demands.

I am also not a fan of making things in bulk, so, much like life in that country kitchen, those rows upon rows of jars would drive me a little crazy after a very short time.

(And did I mention that I don’t even really love pickles?)

And yet – and yet! – the fantasy remains.

These two (delicious, bright, and easy) salads are the closest I will come this year, but they will, in my mind’s eye, almost get me there.

Slightly Pickled Carrot and Peanut Salad

I should warn you that neither of these salads keeps particularly well over night, so don’t plan for leftovers.

Place zucchini in a large non-reactive bowl (I use a Pyrex mixing bowl). Add 1/4c of the vinegar, 2 tbsp of the sugar, and 1 tsp of the salt, and toss well. Let sit at least an hour or two, then turn zucchini out into a colander and drain well.